Season the chicken with salt and ground black pepper. Place the chicken breasts into the hot skillet along with the thyme sprigs and cook until golden brown, no pink remains in the center and juices run clear, about 4-5 minutes on each side. Once the chicken is done, place them on a platter and reserve.

To the same skillet, add the apricot preserves and vodka. Ignite and allow the alcohol to cook out for a few seconds. Add the stock and reduce for a minute then add the margarine and parsley.